Ingredients Jump to Instructions ↓

  1. 3 C all-purpose flour

  2. 3 tbsp sugar

  3. 1 tsp baking soda

  4. 1/2 tsp salt

  5. 6 tbsp cold unsalted butter , cut up

  6. 1/3 C dried currant s

  7. 1 large egg , lightly beaten

  8. 3/4 C plus

  9. 1 T buttermilk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. Lightly flour large cookie sheet. In large bowl, combine flour, sugar, baking soda and salt. Add butter and blend until mixture resembles fine meal. Stir in currants. Mix in egg and ¾ cup buttermilk to form soft dough. Turn dough out onto lightly floured surface. Pat dough ¾ inch thick. With 2½ inch round cookie cutter, cut out as many rounds as possible, gathering scraps together to use up all the dough. Transfer rounds to prepared cookie sheet. Brush tops with remaining 1 T buttermilk. Bake scones 18 minutes or until golden-brown and cooked through. Serve warm with butter or jam.


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